*  Exported from  MasterCook  *
 
             Rotini with Chickpeas, Sausage and Herbs (Dupree)
 
 Recipe By     : Nathalie Dupree, Well-Stocked Pantry
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1      pound         hot Italian sausage -- cut into 2″ chunks
    1                    onion -- sliced
    4                    garlic cloves -- chopped
    1      tablespoon    chopped fresh rosemary
    1      tablespoon    chopped fresh basil
    1      tablespoon    chopped fresh oregano
    2      tablespoons   red wine vinegar
    1      cup           rotini pasta -- dry measure
   20      ounces        frozen spinach -- thawed and dried
   15      ounces        garbanzo beans -- drained and rinsed
    1      pound         plum tomatoes
   26      ounces        spaghetti sauce -- bottled
                         Salt and pepper
    1      cup           grated Parmesan cheese
 
 Cook and drain the pasta. Seed tomatoes; cut into wedges.
 Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan. In a
large skillet heat olive oil over medium heat. Add sausage, onion, garlic,
rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to
10 minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4
oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season to
taste with salt and pepper. Pour into prepared pan, top with Parmesan cheese,
and bake until cheese is browned and casserole is bubbly, about 30 minutes.
 
 
 
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